Udon

Origin

Udon has been a Japanese staple since at least the Nara period (710–794), likely adapted from Chinese wheat noodles and refined into a distinctly Japanese form. Kagawa Prefecture (formerly Sanuki) is famous for Sanuki udon—firm, square-cut noodles prized for their elastic chew. From simple kake udon to curry and tempura toppings, udon remains everyday comfort food across Japan.

How to make them

Udon uses only wheat flour, salt, and water. The simplicity demands careful kneading and resting for that signature chew.

1. 01

   Mix wheat flour with salted water into a stiff dough.

2. 02

   Knead thoroughly—traditionally by foot, with the dough wrapped in plastic.

3. 03

   Rest several hours or overnight for gluten to relax.

4. 04

   Roll to about 5 mm thick, fold, and cut into thick strands.

5. 05

   Cook in boiling water 10–12 minutes until chewy but tender.

6. 06

   Rinse briefly for cold dishes, or drain and serve hot in broth.

Storage

Fresh udon keeps refrigerated up to 3 days in an airtight container, or frozen up to 1 month. Dried udon lasts up to a year in a cool, dry place. Vacuum-sealed pre-cooked packs are pantry-stable until opened, then refrigerate.

Popular dishes

• Kake Udon

  The simplest form: hot dashi broth with sliced green onions.

• Tempura Udon

  Udon in broth topped with crisp shrimp or vegetable tempura.

• Zaru Udon

  Chilled udon on a bamboo mat with a savory dipping sauce.

• Yaki Udon

  Stir-fried udon with vegetables and meat or seafood.

• Curry Udon

  Thick Japanese curry broth ladled over chewy udon.